The Aging Bartender

Taxonomic Ranks of Professions…

Jotted this down the other day and thought I’d share. I guess it would start with professions/jobs/careers (yes there is a difference) then the subcategory or kingdom would start with the “service industry,” ugh, hate that term. Anyway, the phylums stemming from that would be front of house (F.O.H) and back of house (B.O.H), then…

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  • Taxonomic Ranks of Professions…

    Jotted this down the other day and thought I’d share. I guess it would start with professions/jobs/careers (yes there is a difference) then the subcategory or kingdom would start with the “service industry,” ugh, hate that term. Anyway, the phylums stemming from that would be front of house (F.O.H) and back of house (B.O.H), then…

  • Bar Hack: Lacto Raz Lime Juice Syrup

    Looking for ways to utilize your old lime juice? Look no further. I came up with the realization the other day that you can use other liquids other than water for your lacto fermentations. Why not right? Well, I had no idea if it would actually work. I’ve had a serious case of the feces…

  • New Cocktail: Coa de Jima

    Forests around Oaxaca were burning for the last several weeks. Many farmers were killed. The fires are mostly controlled but the damage has been horrific. If you haven’t noticed yet, there’s been a crazy agave boom and celebrities from The Rock to George Clooney to one of the Kardashians have been getting rich shilling agave…

  • A Clarified Milk Punch Conundrum

    As a quick aside before we even start here…Think of this: Back in the day, people would have milk delivered to them. Fresh from the udder, delicious, and depending where and when you lived, probably raw. Pasteurization was a thing in the late nineteen hundreds, as well as homogenization, yes mostly to control and sterilize…

  • New Cocktail: Thunder-Shuck

    Let’s break it all down here. This one looks simple at first glance. Thundershuck 1.5 oz. White Chocolate Infused Tequila .5 oz. Fresh Lemon Juice .5 oz. Fresh Lime Juice .5 oz. Pea Trim Syrup .5 oz. Dolin Blanc .25 oz. Mac Daddy 2 Dashes RC Orange Bitters 1 Dash (slight) Shio Koji Shake, double…

  • New Cocktail: Oaxaca Hillbilly

    There is a way, but a way much more dangerous than the caipirinha itself! I’m pretty sure I wrote a post on the majesty of the caipirinha at some point. If I have time, I’ll go back and look but there’s a god awful amount of posts to comb through. Yes, I still haven’t figured…

  • That’s a Wrap…Post #365…

    I started out January 4, 2023 with the intention of blogging 90 days straight, then I figured six months would be a good stopping point, but after that I thought “Why not just go for a year?” …And just like that a year has sped by. I missed a few posts here and there and…

  • Notes on the Corpse Reviver #2

    The Corpse Reviver is a family of cocktails intended to give you a little hair of the dog when you’ve had a tough time from having too much fun the night before. So, before we get too deep into the #2, I guess the first thing is to ask what the hell a Corpse Reviver…

  • Bar Hack: Cape Gooseberry Clarified Punch

    I think the first question is: What the hell is a gooseberry? Right? These odd little suckers pop up every so often with no rhyme or reason. Bright orange balls that most avoid because they’re foreign and taste strange. Hey, we like that. How to use them? Look no further, your friendly neighborhood aging bartender…

  • On Muddling

    Well, it’s citrus season and if you’re bar program is worth a squirt of piss, that usually means you’ll be muddling something. For the record, I hate muddling, but also for the record, it’s the best way to incorporate fresh fruit flavor or herbs into your drinks. Listen, you don’t have to if you don’t…

  • Rustic Rookie Year

    I went into the private dining room and sat down in front of the chef and the general manager. The seat was hot. I had been here before but this time neither of them looked sad at all. This was a mercy killing. The GM in particular royally hated my guts. I could see the…

  • The History of the Cherimoya Sour

    We’ve been doing these for many years running now and each year it’s a little different. This year it tastes a little different and now, looking back over the older recipes, I realize why. Two main reasons. 1. Whey and 2. Cachaca. Neither of which are featured in the 2024 version. And I’ve been wondering…